Preparation Steps

• Place the semisweet chocolate chips in a heatproof bowl.
• In a small saucepan, heat the heavy cream and instant espresso powder over medium heat until it just begins to simmer. Do not boil.
• Pour the hot cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth and completely melted.
• Stir in the softened butter, vanilla extract, and salt until well combined.
• Cover the bowl and refrigerate for at least 2-3 hours, or until firm enough to scoop.
• Once firm, use a small cookie scoop or a spoon to scoop out portions of the chocolate mixture. Roll into small balls with your hands.
• If desired, gently roll the truffles in cocoa powder to coat.
• Store the truffles in an airtight container in the refrigerator. Let them come to room temperature for about 15-20 minutes before serving for the best texture.